Dish Name: Octopus, Squid, Cider and Seaweed Broth
Portions: 4
Preparation Time: 30 minutes
Cooking Time: 20 minutes
List of ingredients:
10 g olive oil
60g onion
60g carrot
60g fennel
60g leek
150ml cider
60g celeriac
120g diced sweet potato
750ml vegetable stock
200ml cream
Bouquet garni
10cm fresh kelp or 25 g dried kelp reconstituted
130g cooked octopus
150g fresh squid
Freshly ground black pepper
50g fresh samphire
35g fresh sea lettuce
Method of Preparation:
- Peel and cut the onion, carrot, fennel and leek in paysanne.
- Peel and cut the celeraic and sweet potato into 1cm dice.
- Wash the squid, carefully remove the beak, plume and innards. Rewash. Trim the tentacles and cut 5cm lengths, cut the squid body into thin ribbons.
- Cut the octopus tentacles 1cm in thickness.
- Wash the kelp, roll it tightly and cut into thin shreds.
- Wash the samphire, blanch and refresh for 20 seconds.
- Rinse the sea lettuce to remove excess salt.
- Sweat the onion, carrot, fennel, leek and celeriac in the olive oil over a medium heat. Add the cider and bouquet garni, and simmer for 5 minutes. Add the sweet potatoe, stock and cream bring to the boil, add the kelp and pepper and simmer for 10 minutes. Ensure the kelp is tender.
- Add the octopus and squid, allow to simmer for 10 seconds and remove from heat. Add the samphire and sea lettuce and stir through. Correct the seasoning to taste.
Presentation:
Ladle into warm bowls and serve with fresh crusty bread.
Name of the Training college: Galway International Hotel School, GMIT
Address: Dept of Culinary Arts, Galway Mayo Institute of Technology, Dublin Rd, Galway City
Contact Name: Sadie Davoren
Chef/Restaurant/School Profile: Sadie Davoren trained as a chef and worked in restaurants and hotels in Ireland and abroad while furthering her education. She has completed a L9 Postgraduate in Learning, Teaching and Assessment, and an MA in Culinary Arts Management. Working as a culinary arts Lecturer not only gives Sadie the opportunity to pass on skills and knowledge but also allows her to inspire and encourage students to compete and reach their potential.
